Avocado bruschetta chicken

Good food is literally our kryptonite and we might even be food snobs. One of the benefits of school starting back is that we can cook fun lunches without having to ask the question of all three kids, if they’ll eat it. So we thought we’d share this super delicious avocado bruschetta chicken recipe, that we know our kids will love one day. {One day, they’ll be glad mom and dad are food snobs, but for now, it’s still the lame stuff like chicken fingers…}

It might be one of our new favorites with a side of asparagus, and is super simple to fix.

Avocado Bruschetta Chicken: what you need

• Chicken breast {1 per person}

• Roma tomato {1 per person}

• Avocado {1/2 per person}

• Fresh shaved parmesan cheese

• Extra virgin olive oil

• White onion

• Sea salt

• Black Pepper

• Italian seasoning

• Garlic salt

• Balsamic vinegar

• Honey

• Basil

• Mozzarella cheese

• Heart of roman lettuce leaves

Avocado Bruschetta Chicken: prepping the chicken

• Toss the chicken in the olive oil.

• Cover generously with the Italian seasoning

• Place in the oven on 350 degrees for 20-25 minutes or until fully cooked.

Avocado Bruschetta Chicken: prepping the asparagus

• Toss the chicken in the olive oil.

• Cover with salt, pepper, and garlic

• Place in the oven on 350 degrees for 15 minutes. Then remove from the oven and cover in mozzarella cheese. Place back in the over 3-4 minutes before you’re ready to serve to finish melting the cheese.

Avocado Bruschetta Chicken: prepping the topping

• Dice the tomato and onion and mix with basil, then set them aside.

• In a bowl mix 1 part honey to 2 parts balsamic vinegar. Stir until thoroughly blended.

• At the last minute slice the avocado.

Avocado Bruschetta Chicken: finishing touches

Once everything is prepped and cooked lay out two leaves of lettuce. Place the chicken on top, cover with the tomato/onion mixture, avocado, and parmesan. Finally, drizzle with the balsamic mixture and serve with the asparagus.